Cà Ri Gà (Vietnamese Chicken Curry)
Cà Ri Gà is a Vietnamese Chicken Curry with a creamy broth and melt-in-your-mouth drumsticks. It's the perfect companion for baguettes and noodles!
- Prep time
- 3 hr 15 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 10 chicken drumsticks
- duck giblets ((optional))
- 6 tbsp tumeric powder ((or enough to cover all the chicken))
- 2 stalk lemongrass
- 4 clove garlic ((smashed))
- 5 l 21 US cup chicken and pork stock
- 15 curry leaves ((we get it from the local Asian supermarket))
- 600 g taro ((peeled and cut into large chunks))
- 600 g sweet potato ((peeled and cut into large chunks))
- 230 g curry sauce
- 1 l 4 US cup coconut cream
- 2 US cup sweetened condensed milk
- 1 tbsp chicken bouillon powder
- 3 tbsp salt ((or to taste))
- 2 US cup cooking oil
- 2 large onions
- blood jelly ((optional))
Instructions
- 1
Cut the lemongrass into 10 cm (4") segments. Smash the lemongrass and garlic cloves until they're partially split, then put them in a bowl with the drumsticks and giblets.
- 2
Marinate the drumsticks and giblets in tumeric powder.
- 3
Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.
- 4
Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.
- 5
Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.
- 6
Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.
- 7
Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.
- 8
Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.
- 9
Optional: While the everything's cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.
- 10
While everything's cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.
- 11
Serve your Cà Ri Gà with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles!